Greek Kitchen
What to Cook
Real Greek food isn't complicated. It's rustic and simple — most dishes are one-pot or one-pan meals. Fresh vegetables, quality olive oil, herbs, and seasoned with lemon or tomato.
These recipes come from 30 years of cooking and learning in Greece, from yiayias who never measured anything, friends who shared family secrets, chefs, and home cooks who welcomed me into their kitchens. They became the foundation of my 10-year catering business. Now I want to share them with you.
How To Cook
Learn the method, then choose the recipe
If you want to understand how these dishes come together naturally, not just follow instructions, start with the Greek Way. Once you learn the method, cooking becomes simple and instinctive.
Artichokes a la Polita (Anginares a la Polita)
A bright Greek dish of artichokes, carrots, potatoes, dill, lemon, and generous olive oil with roots in the cooking of Constantinople.
Gemista (Stuffed Vegetables)
Tomatoes and peppers stuffed with herbed rice, baked with potatoes, and finished with generous olive oil. A classic Greek summer dish.
Stuffed Eggplant (Imam Bayildi)
A beloved Greek and Eastern Mediterranean dish of eggplant baked with onions, garlic, tomatoes, and generous olive oil until meltingly tender.
Mushroom Rice (Manitarorizo)
A comforting Greek mushroom and rice dish with olive oil, herbs, and either lemon or tomato. Flexible, savory, and deeply satisfying.
Chickpeas and Rice (Revithorizo)
A traditional Greek dish of chickpeas and rice cooked with olive oil, herbs, and either lemon or tomato. Hearty, flexible, and deeply nourishing.
Lentils and Rice (Fakorizo)
A traditional Greek dish of lentils and rice cooked with olive oil, vegetables, and either tomato or lemon. Simple, nourishing, and deeply satisfying.
Cabbage and Rice (Lahanorizo)
A comforting Greek pot dish of cabbage, rice, olive oil, and either tomato or lemon. Simple, nourishing, and deeply satisfying.
Leeks and Rice (Prasorizo)
A classic Greek pot dish of sweet leeks, rice, olive oil, and either lemon or tomato. Simple, comforting, and deeply satisfying.
Spinach and Rice (Spanakorizo)
A classic Greek pot dish of spinach, rice, olive oil, and either tomato or lemon. Simple, nourishing, and deeply satisfying.
Cauliflower with Tomatoes (Kounoupidi Kapama)
Cauliflower gently braised with tomatoes, onions, and olive oil, a simple Greek ladera dish that turns deeply savory and satisfying.
Okra with Tomatoes (Greek Bamies)
Okra braised with tomatoes and olive oil, a classic Greek ladera dish that turns tender, silky, and deeply comforting.
Carol's Spanakopita (Greek Spinach Pie)
My versatile spinach pie with three variations — vegan, non-dairy, and classic with cheese. One filling, endless possibilities.
Chickpeas with Sweet Peppers and Eggplant
Hearty chickpeas baked with sweet peppers and optional eggplant — a protein-rich Greek comfort food.
Gigantes with Spinach
Giant white beans braised with spinach and leeks — a protein and iron-packed Greek classic.
Fasolakia (Greek Green Beans)
Tender green beans braised in olive oil and tomato — a classic ladera dish that's a complete meal with crusty bread and feta.
Briam (Greek Ratatouille - Oven Roasted)
Sliced summer vegetables roasted in the oven with olive oil, tomato, and herbs until caramelized and tender. Pure Greek summer.
Arakas (Greek Style Peas)
Tender peas braised with tomato, fresh dill, and olive oil. A classic Greek vegetable dish that proves simple can be spectacular.
Greek Jeweled Rice
Saffron-tinted basmati rice studded with carrots, candied orange zest, raisins, and toasted almonds. A festive side dish for special occasions.
Soufiko (Greek Ratatouille - Stovetop)
A summery medley of eggplant, zucchini, potatoes, and peppers braised in tomato and olive oil. Greek comfort food at its simplest.
Lemon Roasted Potatoes
Crispy, golden Greek potatoes roasted with lemon, oregano, and olive oil. The perfect side dish for grilled meat or as part of any Greek meal.
Gigantes Plaki (Giant Baked Beans)
A classic Greek dish — massive white beans slow-baked in tomato sauce until sweet and tender. Protein-filled, healthy, and always a big hit with everyone!
A Note on Olive Oil
Every recipe here calls for good olive oil — and plenty of it. Greeks don't measure olive oil in tablespoons. For authentic results, use a high-quality extra virgin olive oil and pour generously.
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